my mother had that same thin aluminum bacon grease container
next to the stove.
I dont cook bacon conventionally , ie in a pan for breakfast etc
I use it in and on top of meat loaf and the drippings in the baking pan
go into the gravy.
recently , when i could get the items
I finely chop brown mushrooms , and slowly sauce w finely sliced bacon , from Bentons
or ' seasoning pieces ' from Broadbent , also finely cho9pped , but then de-salted
in ice water to remove some of the salt. smoky bacon flavor reamins
then Id add the bacon to the mushroom mixture and slowly saute until reduced
and almost crispy. Id cool
and vac bag and freeze.
Id open the bag directly from the freezer , and use a T or two for what ever I was making
vegetables , soup , pan sauce. it has a wonderful flavor , and you have to like mushrooms of course
but its quite a pronounced flavor , so not for everything.
